DE868250C - Process for the production of a sugar-containing raw material suitable for further processing into food - Google Patents

Description

Process for the production of one for further processing into food suitable sugar-containing base material The subject matter of the invention is a process for the production of a sugar-containing raw material, as it is in particular for Further processing into food is suitable and z. B. for the manufacture of nutritional pastes which is characterized by its easy digestibility, its high nutritional value and their versatility for the production of nutritional additives, other form. z. B. from spreads, soups, pudding. Cream, ice cream, etc.

The product produced according to the invention consists predominantly Part of a sugar mixture of a paste-like consistency, which is divided by a particularly high invert sugar content. It also contains a variable Amount of easily digestible binders, preferably cold swellable, as well as protein or vitamins, hormones and similar active ingredients, especially ascorbic acid or Derivatives of ascorbic acid, such as deshydroascorbic acid or several of the mentioned Substances, in addition to very small amounts of ash and a paste-like character appropriate water content.

The ascorbic acid component can both in synthetic form and also particularly advantageous in the form of natural fruit or vegetable Juices, Extracts, etc., e.g. B. of lemon and other citrus fruits, sea buckthorn, rose hips. Mountain ash, carrots, etc., are imported.

In addition to the components mentioned, other types of nutrients, z. B. flours, especially fruit kernel flours, nut flours, cereal flours, and also swelling starch or other non-fermenting or moldy, easily digestible swelling and binding agents attached everden. The preproducts produced and assembled according to the invention can be kept practically indefinitely, even if what, however, is quite possible and permissible is; do not increase the shelf life especially by adding small amounts of preservatives, such as benzoic acid and the like. In this context, it should be noted that that in particular oxygen-sensitive components, such as ascorbic acid, in the present Products by coating with the invert sugar, which is present in large quantities the effects of the air etc. are effectively and permanently protected.

Instead of or in addition to the vitamin C component, other vitamins, Vitamin complexes, hormones or similar active ingredients as well as therapeutically effective Substances, e.g. B. phosphoric acid lime and the like. To be incorporated into the product.

Exemplary embodiments are the following compositions: Paste A Paste B Waters .............: .. i8; 2% 19.2% Direct reducing sugar as invert sugar ....... 67 0% 63.7'10 Sucrose ... ........ 4.8% 4.7% Starch (swelling strength) ..: .. 8.3 % 6.70 / 0 Protein ................ I, 2. ° / 0 5.9 ° / o Ascorbic acid (VitaminC) 0.380 / 0 - Ash ......: .... ... o, z 0/0 0.20 / 0 Sample A contains 88 (parts of invert sugar syrup with 80% sugar content, r2 parts of a starchy agent and 0.39 parts of ascorbic acid. Instead of swelling starch, swelling fibers or other digestible binders can be used.

Sample B contains 8: 3 parts invert sugar syrup with 80% sugar content, to parts of flour, 6.5 parts of protein preparation with 750/0 protein.

The manufacture of the products described is carried out as follows: The sugar to be used is initially z. B. by cooking. and treatment with acids brought to the highest possible invert sugar content. The now in liquid The present sugar syrup is warmed up after cooling to about 8 to 20 ° C and now with a suitable vaccination with the lowest possible sucrose content, z. B. old, already solid mass with a high invert sugar content, mixed, under the action of which the liquid syrup gradually; without crystallizing, in Paste form passes. It is advisable to use sugar syrup that has been pretreated to a weight of 1 kg about zo% old solid mass with at least 800 / a invert sugar content. During the Process of transferring the liquid sugar syrup into paste form not yet too far When it is advanced, the other components, such as protein, vitamins; Fruit extracts etc., added with constant stirring. The amount of these additives is in itself any. There are z. B. 5% dry milk and 15% binder, e.g. B: agar-agar, added. Any further desired artificial fragrances can also be used at this stage. and added flavors and colors as well as up to 30% fresh fruit juices will. The fruit juices used are adequately preserved in this Fall due to the high sugar content. So it is not necessary that the fruit juices boiled beforehand or sterilized in a special procedure.

The procedure described can largely be used in relation to the vote of the individual components contained in the products vary.

Products manufactured in the manner described are, for. B. in glasses as well as in packs, e.g. B. pressed into cubes, indefinitely durable. You can in suitable dilution or mixing with water, milk, cocoa, tea z. B. used as a spread or with the addition of additional amounts of liquid as well as biscuits, rusks, leftover rolls or bread, fruits, nuts, etc. as soups used as well as with or without the addition of fruits or nutritive powder z. B. as pudding, Cream, food etc. can be processed cold or warm.

The possibility of using the pre-products described by adding binders that swell with water-containing liquids at low temperatures Processing cold into various types of food has the particular advantage of that temperature-sensitive substances, in particular any vitamin C content or proteins that coagulate at higher temperatures and become less digestible, be spared.

-On the other hand, there is also the option of adding wheat flour and similar binders, which are only broken down so that they swell by boiling, to shape the preliminary products into such food. that, prepared on a warm `1-ege, retains its full nutritional power and structure.

In addition to being divided into good for human consumption, they can Products according to the invention can also be processed for other purposes, e.g. B. as a poultry rearing agent such as with increased addition of lime and appropriate selection the additional vitamins, hormones or similar active ingredients as a means of increasing it the ability of poultry to lay. The new products can also be used as baking additives z. B. with a corresponding increase in the ascorbic acid or vitamin C content Use advantage because the ascorbic acid breaks down the wheat flour The adhesive contained in it favors the properties of the baked goods and, in particular, significantly can be improved while, at the same time, the sugar content promotes the drive of the pastries influenced and at the same time the nutritional value of the finished pastry and its Flavor increases. The products can also be used to make refreshing Lemonade-like beverages as well as mashing in the manufacture of beverages use with limited alcohol content.

Claims (2)

PATENT CLAIMS: i. Method of making one for further processing Sugar-containing raw material suitable for food, characterized in that that in a sugar syrup solution of high invert sugar content by inoculating with as possible sucrose-free mass initiated a gradual transition to a paste-like consistency and during this process the sugar mass with digestible, especially cold swellable binders, protein powders, vitamins or vitamin-containing ingredients, Hormones or other active ingredients or several such components, if appropriate with the addition of artificial or natural scents or flavors, Fruit juices and the like are intimately mixed with constant stirring. 2. Procedure according to Claim i, characterized in that the vitamin components used are ascorbic acid or Substances containing ascorbic acid, especially vegetable or fruit juices or extracts, that contain vitamin C.